Glycation of Proteins and Phospholipids: Maillard Reaction in vivo
Department of Physical and Macromolecular Chmeistry, Faculty of Science, Charles University, Prague
Glycation of proteins is extensively studied in living processes, especially with respect to various pathological states. Recently, the following new features in glycation reaction were discovered: A close connection between glycation and oxidation process, important role of free radicals, and importance of phospholipids as glycation substrates. The review summarizes the current knowledge of glycations in living organism, icluding various types of their inhibition and thus the potential therapy.
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